Cream of Asparagus Soup (CRÈME D'ASPERGES)

We had a soup like this at Vincent on Easter 2015. Jeanne LOVED it. Perhaps this one from Epicurious is it? Consider adding a small clove of garlic.

Note: After first trial, consider using less broth to get a thicker soup. I didn't add the final bit of broth--it would have been too runny. This is also an appetizer rather than a soup for a meal. It's light. And good.

4 Servings


Ingredients

2lbs green asparagus
1 large onion, chopped
3T butter
5-6 C chicken broth
1/2 C creme fraiche
1/4 t fresh lemon juice, to taste

Prep

Cut tips off 12 asparagus at 1.5" from top. Reserve.

Cut remaining asparagus and stalks to .5" pieces

Melt 2 T butter in a 4-quart heavy pot over medium low heat and sauté onion, stirring occasionally, until the onion is soft.

Add cut asparagus (not the tips) and cook for about 5 minutes.

Add 5 C broth, bring to a simmer, cover, and cook until the asparagus is very tender, 15-20 minutes.

While soup simmers, cook asparagus tips in salted water until just tender, about 3-4 minutes. Drain.

In batches, Puree soup in a blender until smooth, taking care with the hot liquid (releasing the steam so the top isn't blown off the blender).

Return to pan and stir in creme fraiche. Add remaining broth to thin as needed.

Bring to a low boil and whisk in remaining butter. Turn off heat and add lemon juice.

Garnish each serving with 3 asparagus tips.